Salmon with Fennel


A clean and straightforward recipe salmon with fennel, spring onion and lemon. A match made in heaven. I like the simplicity of it, the natural flavor of each ingredients. I also really appreciate the healthiness of the dish, the salmon and the fennel’s anti-aging properties. The quality of the salmon is important. I use wild salmon from Alaska to avoid any contaminants that could be found in other waters. I do not buy farmed fish though, farmed salmon can be fed an artificial diet, can be affected by antibiotics, pesticide in comparison to wild salmon which swim in the wild and eat nature. It’s a big difference.

Salmon with Fennel 3 La Maison du MondeSalmon with Fennel 1 La Maison du Monde
2 salmon fillets (I used wild Alaskan sockeye salmon from Whole Foods)
1 fennel bulb, cored and thinly sliced
3 spring onions, sliced
1 lemon, halved
1 teaspoon sugar
olive oil
salt and pepper

On a sauté pan sauté sliced fennel until just before it begins to brown. Add spring onions and continue until fennel is golden brown and tender then remove. Sprinkle each side of lemon with sugar and place cut side down into the pan and cook until golden brown and caramelized.

Season salmon with salt and pepper. On a medium-high sauté pan with olive oil place salmon skin side down and cook pressing down gently with a spatula to ensure skin is in full contact with the pan. Cook until crisped and golden brown. Flip the salmon and cook in the same way. Remove just before it’s done to allow it to continue to cook without heat. Transfer to a plate and serve over a bed of fennel with the caramelized lemon.

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